Oyakodon
Tender chicken and onion simmered in a fragrant sweet-savory dashi sauce with soy sauce and mirin, topped with egg and served over hot rice — a classic Japanese donburi.
Ingredients
- boiled rice400 g
- boneless chicken thigh250 g
- egg3 pcs
- onion1 pcs
- soy sauce3 tbsp
- mirin2 tbsp
- sugar1 tsp
- dashi or water150 ml
- green onion15 g
Instructions
Cut the chicken into small pieces, and slice the onion into thin half-moons.
In a skillet, combine the dashi, soy sauce, mirin, and sugar, and bring to a boil.
Add the onion and chicken, and simmer over medium heat for 6–8 minutes until the chicken is cooked through.
Lightly beat the eggs with a fork, not fully blended — the whites and yolks should remain partially separate.
Pour the eggs evenly over the chicken and onion, cover with a lid, and cook for 1–2 minutes so the egg stays tender and slightly runny inside.
Spoon the chicken and egg over hot rice, sprinkle with chopped green onion, and serve immediately.
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